Farmhouse Chicken Casserole
Experience the heartwarming comfort of our Farmhouse Chicken Casserole, a rustic one-pot dinner brimming with homestyle flavors. This hearty dish features tender, bone-in chicken thighs nestled among a medley of vegetables like carrots, celery, and baby potatoes, all simmered in a creamy, herb-infused chicken stock. Enhanced with aromatic thyme, garlic, and a touch of richness from heavy cream, this casserole is baked to perfection in the oven, creating a golden, bubbly finish. Perfect for chilly evenings, this satisfying meal is best served with crusty bread or a crisp side salad. Whether you're feeding a family or prepping for leftovers, this wholesome classic will soon become a favorite on your dinner table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces chicken thighs, bone-in and skinless
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 medium carrots, sliced into rounds
- 2 celery stalks, chopped
- 500 grams baby potatoes, halved
- 500 milliliters chicken stock
- 100 milliliters heavy cream
- 100 grams frozen peas
- 1 tablespoon fresh thyme
- 1 piece bay leaf
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 2 tablespoons flat-leaf parsley, chopped for garnish
Instructions
Preheat your oven to 190°C (375°F).
Season the chicken thighs with salt and black pepper on both sides.
Heat the olive oil in a large oven-safe skillet or casserole dish over medium-high heat.
Brown the chicken thighs on both sides for 3-4 minutes per side until golden. Remove them from the skillet and set aside.
Add the chopped onion to the same skillet and sauté for 2-3 minutes until softened.
Add the minced garlic, sliced carrots, and chopped celery. Cook for another 3-4 minutes until fragrant.
Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to remove the raw taste of the flour.
Pour in the chicken stock gradually, stirring to combine and allow the mixture to thicken.
Add the bay leaf, fresh thyme, and halved baby potatoes. Stir to distribute evenly.
Return the browned chicken thighs to the skillet, nestling them among the vegetables.
Cover the skillet and place it in the preheated oven. Bake for 40 minutes.
Remove the skillet from the oven, uncover, and stir in the heavy cream and frozen peas.
Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Bake uncovered for another 10 minutes to allow the flavors to meld.
Discard the bay leaf and thyme sprigs before serving.
Garnish the casserole with fresh parsley and serve hot with crusty bread or a side salad.
Nutrition Facts
Calories |
2438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.2 g | 173% | |
| Saturated Fat | 49.6 g | 248% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 3324 mg | 145% | |
| Total Carbohydrate | 152.0 g | 55% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 27.2 g | ||
| Protein | 144.8 g | 290% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 347 mg | 27% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 4550 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
